Turkish Stuffed Peppers

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	1 hr 40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Pour 250 ml of boiling vegetable broth over the soy shredded meat, allow it to swell for approx. 20 minutes and then drain on a sieve.
Heat 2 tablespoons of olive oil in a pan and fry the rice briefly and deglaze with the boiling water. Season with 1 teaspoon of sea salt and simmer the rice over a medium heat for about 15 minutes until the water is soaked up. Take the rice off the stove and leave it covered.
Preheat the oven to 180 ° C.
Heat 2 tablespoons of olive oil in a pan and sauté the onions and garlic for about 5 minutes until translucent. Add the drained soy slices and fry until the soy slices are lightly browned. Add the raisins and pine nuts. Add the tomato paste, 2 tablespoon. Tomato juice from the can and 2 chopped tomatoes from the can. Season with cinnamon and marjoram and season with salt and pepper. Reduce the heat and let everything simmer until the liquid is absorbed. Add the rice, mix everything well and remove from the heat.
Wash the peppers, cut off the lids and remove the core from the pods. Place the peppers in an oiled baking dish and fill with the soy-rice mixture. Place the lids on the peppers.
Put the remaining soy-rice mixture between the peppers in the baking dish. Put the remaining canned tomatoes with the juice in the baking dish and cook the peppers covered with aluminum foil in the oven for about 45 minutes.

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